Brussels Sprouts, Unironically Delicious

Let’s just skip all the jokes about the brussels sprouts, shall we? I mean, after all, aren’t we above that? Don’t we have better, more sophisticated things to laugh at, like Alec Baldwin poking gentle fun at NPR? Caramelized brussels sprouts are delicious, especially if you get the teeny-tiny ones, and if you are sure to anoint them liberally with lemon juice and parmesan cheese when you take them out of the oven.

Caramelized Brussels Sprouts

1 lb. brussels sprouts, ends trimmed, halved
1-2 T olive oil
kosher salt, pepper
juice of 1/2 lemon
1/4 cup freshly grated parmesan cheese

Toss the brussels sprouts with the olive oil, kosher salt and pepper. Roast at 400 degrees, stirring occasionally, making sure that all sides get browned and crispy as evenly as possible. Trust me, these are the best bits. This may take anywhere from 20-30 minutes, depending on how small the sprouts are. Remove from oven, place in a large bowl, eat all the browned and crispy bits before anyone else can get to them, then toss the remaining sprouts with lemon juice, parmesan, and extra salt.

Believe it or not, these are better cold.

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